Shop Ingredients 
Jalapeño Popper Monkey Bread
Prep: 15 minutes plus cooling
Bake: 45 minutes • Serves: 12
PICS nonstick cooking spray
2 cans (16.3 ounces each) PICS jumbo flaky biscuits, separated and cut into 1-inch pieces
1/4 cup ranch seasoning
1 package (8 ounces) PICS cream cheese, cut into 1/2-inch pieces
1 bag (8 ounces) PICS shredded sharp Cheddar cheese
1/2 cup drained PICS mild sliced jalapeños
1/2 cup PICS unsalted butter (1 stick), melted
2 cans (16.3 ounces each) PICS jumbo flaky biscuits, separated and cut into 1-inch pieces
1/4 cup ranch seasoning
1 package (8 ounces) PICS cream cheese, cut into 1/2-inch pieces
1 bag (8 ounces) PICS shredded sharp Cheddar cheese
1/2 cup drained PICS mild sliced jalapeños
1/2 cup PICS unsalted butter (1 stick), melted
1.Preheat oven to 325°; spray 12-cup Bundt pan with cooking spray. In large zip-top plastic bag, toss biscuit pieces and seasoning. Layer 1/3 of each biscuit pieces, cream cheese pieces, Cheddar cheese and jalapeños in prepared pan; repeat layers twice. Pour melted butter over top; bake 45 minutes or until golden brown and cooked through. Cool bread in pan on wire rack 10 minutes.
2.Invert bread onto large serving plate. Makes about 12 cups.
Approximate nutritional values per serving (1 cup):
455 Calories, 27g Fat (14g Saturated), 56mg Cholesterol, 1132mg Sodium,
39g Carbohydrates, 0g Fiber, 6g Sugars, 5g Added Sugars, 9g Protein